"This free-form pie comes together quickly with the help of store-bought crust."
0.5 (14 1/8 ounce) packages
refrigerator pie dough
( such as Pillsbury)
apple jelly, melted and divided
vanilla bean, split lengthwise
packed brown sugar
freshly ground nutmeg
1 1/2 lbs
granny smith apples, peeled and thinly sliced
Preheat oven to 425 degrees F.
Roll dough to a 12-inch circle; place on a 12-inch pizza pan. Brush dough with 1 tablespoon jelly. Place pan in freezer for 5 minutes.
Scrape seeds from vanilla bean. Combine seeds, brown sugar, and nutmeg in a small bowl, stirring with a whisk. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices in concentric circleson prepared crust. Sprinkle apples with the remaining sugar mixture. Bake at 425 degrees F for 35 minutes or until apples are tender and crust is golden brown.
Brush remaining 2 tablespoons jelly over hot tart. Cut into 8 wedges; top each wedge with 1 teaspoon creme fraiche.